Sentences with phrase «made eggy»

I made eggy bread with some melted cheese, and half a banana with cinnamon raisin peanut butter.

I'd have to figure out how to make the eggy, cheesy vegetable - laden (four whole zucchini go in!)

Now we will make the EGGIES flower crown!

Bread — you can soak bread in stock, gravy or make eggy bread by dipping some bread in egg and frying it (like French toast), then stuff that inside a Kong.

Not exact matches

The main thing it to produce a golden, sweet, eggy bread to break off in hunks with espresso, during many wonderful holiday mornings.Large commercial food service cans, or coffee tins make ideal baking containers.

Yes, you can make an easy French Toast batter that yields extra moist and rich French toasts without that eggy taste or eggnog!

However, when I made it, it turned out eggy like.

I do like the light texture of this eggy option as standard eggs can sometimes make you feel a little heavy.

Without having made this version, but as one who has a sour cherry tree in my backyard (yield 150 pounds this year), and makes French farmhouse - style clafoutis every year at this time, the photo reveals an eggy product (texture similar to a bread pudding) rather than a creamy product (texture similar to a custard).

Hello, I made these last night but was out of regular eggs and used egg beaters, the biscuit came out very eggy.

I made a paleo mug muffin a few months ago and while I did enjoy it, overall it was a little too «eggy» and «almondy» to really feel like I was eating an actual carb treat.

I made this bread and it tasted overwhelmingly eggy... I wonder if my eggs are larger than the ones the recipe was based on?

For a soy - free option, you can also make these same recipes using chickpeas and / or chickpea flour, which also have an «eggy» look and taste.

That's right: chickpea flour whips up to make the batter for this egg - free omelet, but the real magic is black salt, which gives it a surprising and amazingly realistic eggy flavor.Chickpea flour is kind of...

I often use 1tsp baking powder combined with 1 1/2 Tbsp oil and 1 1/2 Tbsp water (whisked together, makes an foamy / eggy kind of thing).

If the recipe requires only an «eggy» dredging as in French Toast, chickpea batter made by mixing chickpea flour with water or milk is a delicious alternative.

This will produce home - made «buttermilk» caramel sauce, ideal for those custard / eggy puddings.

Brioche is one of my favorite breads to make... all eggy and buttery and stuff.

They were definitely eggy tasting and the consistency made me feel like I was eating slightly breaded eggs.

Do you just add it to an eggy - custard - y base to make a quiche - like type of savory tart or?

I've made the bread and it's pretty and tasty, but just to ask if it's supposed to taste eggy and the texture's like moist cake.

My latest favourite way to use it is to make pancakes — they're just as quick and easy to make as their eggy equivalents, but with the added bonus...

You are hilarious with the batter antics — every time I try and get all fancy and make pasta without a bowl me and the dog end up covered in eggy goop.

You may wonder, «Why would I want to make my own nut mayo when I could just go out and by a jar of the eggy stuff?»

Made with coconut flour, but they're not eggy, like baked goods made with coconut flour can tend toMade with coconut flour, but they're not eggy, like baked goods made with coconut flour can tend tomade with coconut flour can tend to be.

This was my first time making French Toast and I have to say my savoury «eggy bread» days are over!

If I make it with 3 eggs, is there any substitution I can do so the bread still comes out the same, but less eggy?

I made two loaves — First loaf I used 5 eggs plus one banana — cant taste the banana, but it keeps it moist without making the loaf taste too eggy or like gratin — it did nt crumble / break apart.

I don't think I will make this a staple recipe, though, because there was too much of an eggy flavor.

It's honestly the first muffin I've made with coconut flour that doesn't have an «eggy» consistency.

I am totally with you on the mustard in a tomato tart — it makes all the difference (even if it's winter and you have to use canned tomatoes and Comté in a creamy, eggy custard).

Hi ive since tried the recipe using granulated as called for and I found on sweetapolitas site her recommendation for making cake flour (since we only have self raising / plain here) and the cakes have turned out almost omelette like on top (all bubbly and eggy smelling) and inside it looks dense and partially cooked any ideas??

My friend Pamela says she doesn't like potato salads that are «all gross and eggy», but I think she'd love it made with eggs whites only, as they add a nice light touch rather than making it overly thick and rich, as whole eggs do.

It was moist and not eggy at all, like some desserts made with coconut flour and all those eggs can be.

And Sean always makes himself bacon and something — an omelet or other eggy thing cooked in the pan drippings — and fruit, which I save for an afternoon snack, what with all the roughage going on already.

I personally just tried this recipe and like it a bit better because it tastes less eggy and seems more versatile depending on how thin or thick you want your batter since it's so thick to begin with and using almond flour makes it much thinner to begin with.

That's right: chickpea flour whips up to make the batter for this egg - free omelet, but the real magic is black salt, which gives it a surprising and amazingly realistic eggy flavor.

I've made what we call «eggy bread» (sort of a British french toast) but not the real thing.

I just made this (to use as layers for tiramisu), and it turned out very eggy in texture... it is more like a sweet quiche than a cake.

It may really make a difference for you with the eggy taste though — especially if you aren't using syrup on top.

Whilst yummy it was very eggy in flavour and texture, so today I made a few changes.

These are the perfect ingredients to play with when trying to recreate cheese & eggs like dishes, chickpea flour is great to make Burmese Chickpea Tofu which you can then dice up and make into scrambled egg topped off with a dusting of black salt to give it that eggy flavour, nutritional yeast is perfect for adding a savoury cheesy taste and works great....

I actually liked it better than the mini-muffins, which I had made once before as it tasted less eggy in cake form... Because the cake was a bit thin, next time I would double the recipe and do a two layer cake.

If they are supposed to be eggy, then can I add more coconut to make them more like bread?

I also grew up on corn pudding that my mother made, and while it tasted nice, it definitely tastes completely different than what I was expecting — much more of a light eggy texture and taste than the sweet / creamy pudding I grew up on.

I just made these and, well, they're really eggy.

To make the most flavorful egg salad you can, double down on that decadent eggy flavor and richness by making your own mayo.

I made these cupcakes but they came out eggy and dense, not like the pictures above.

This delightful Triple Berry spread make these not - so - eggy French Toast Sticks even more scrumptious!

A savoury and comforting make - ahead dish with layers of whole grain bread, swiss chard, and gruyere cheese baked in an eggy custard.